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Cherry Cake

  • BAKE: 55m
  • SERVES: 12

METHOD

NOTE: Some plain or strong white bread making flour should be made available to flour the cherries to stop them sinking.

METHOD – (Makes 1).

MAKING BY HAND:

Using the ingredients listed above for the “Cake”, mix all of the ingredients together to form a batter by hand and deposit into a well greased or lined 2lb loaf tin.

Gently add the floured cherries to the light, made up batter.

Bake in the oven at 160-165ºC (320-330ºF) Gas Mark 4-41/2 for around 50-55 minutes until baked. Allow to cool.

USING A BREADMAKER:

Using the ingredients listed above for “cake”, place all wet ingredients first followed by the Madeira Cake mix, in your bread making machine pan and start the cake programme.

After 20 minutes of mixing, gently add the floured cherries to the light, made up batter.

If you do not have a cake programme, leaving the paddle in the pan, go to the basic cycle to mix but stop the machine after 15 – 20 minutes. Turn off the machine via the plug or press reset then switch the machine to the bake cycle and bake for a minimum of 1 hour and 10 minutes – maximum of 1 hour and 30 minutes.
After baking, leave the cake in the machine for a further 10 minutes before tipping out.

“I have made coffee and walnut cakes, cherry almond and marzipan cakes, and lemon drizzle cakes with the Madeira mix, along with loads of buns!”

Nichola Kirkham

Deb's Tips

We recommend you flour the cherries prior to adding them to the very light cake batter to stop any sinkage. Deb the Bread

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